Menghai Golden Buds Tribute Ripened Pu-erh Cake 2009

Tea type
Pu-erh Tea
Pu Erh Tea
Wet Wood, Compost, Earth, Leather, Sweet
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Edit tea info Last updated by TeaVivre
Average preparation
Boiling 2 min, 15 sec 10 g 6 oz / 192 ml

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From Teavivre

Origin: Man’en Village (曼恩村), Mengzhe, Menghai, Yunnan

Ingredients: Yunnan large leaf species

Taste: carries a typical strong aroma of ripened pu-erh, tastes mellow, smooth, thick with sweet aftertaste.

This Menghai Golden Buds Tribute Ripened Pu-erh Cake tea is made by Ding Lanxian, a descendant of Mabang people, who has over thirty years of experience in making tea. Using the tea leaf of Yunnan Large Leaf Species from Lantsang basin as material, the cake was properly fermented, carefully compressed after high temperature sterilization.

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12 Tasting Notes

35 tasting notes

When I first got this cake, I was new to pu-erh, didn’t really know how to brew it, and thought it tasted like dirt. Now that I’ve learned more about tea, I think it tastes like earth. Which is way different than dirt! This tea has a sort of spicy sweetness that comes on in later steeps, as well as a sort of fruity taste that I can’t really describe. I’m not sure this is a phenomenal tea objectively, but it got me into pu-erh, and I’ve grown to love it. It’s tasty, reliable, and forgiving to brew!

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987 tasting notes

Tried this tea both yesterday and today. It’s much better today since it’s had a chance to air out a bit. I also rinsed it a lot more before drinking today than I did yesterday.

Somewhat smooth and earthy. I get what other people are saying here about camphor. Still more of a sheng lady, but this isn’t so bad.

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50 tasting notes

This is almost a perfect ripe in my opinion, it just does not stop giving! 10 steeps in the liquor is still dark as night.

Flavors: Wet Wood

0 min, 15 sec 10 g 4 OZ / 120 ML

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117 tasting notes

Water: 8oz

Leaves: large tea block

Steep: 3m

Aroma: Earthy

Color: dark reddish brown

Taste: This time i came across cake from of pu-erh, i tore off a piece hoping it wouldn’t be too much for a 8oz cup. With a rinse done i was ready to brew 3m for starters. This brew was bland with no bitterness at first then upon cooling i noticed a slight bitterness that faded in and out as i sipped on my cup. Not much of an after taste left but it had a bit of a cooling sensation at the back of my throat.Overall i don’t quite know how i feel about this particular pu-erh.

Boiling 2 min, 45 sec 8 OZ / 236 ML

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217 tasting notes

I have the day off from work today! Not only is that a great thing by itself, but it also means I can really concentrate on this new tea sample from Teavivre. Thanks, Angel!

When I opened the sample package, the “cake” had the expected matted, grassy, compost-like appearance. The aroma was strong, leather, and earthy, but there was also a sharp edge to it.

I steeped the entire sample package in 16 ounces of boiling water for eight minutes. It seemed like a long brewing time at that high temperature but I was game since I like strong robust teas.

The brewed color was a muddy brown. The odor was, surprisingly, much milder than the unbrewed smell. It was undeniably Pu-erh, but not unpleasant.

My first sip was loaded with the unmistakable Pu-erh taste that I’m accustomed to and actually like. It was deeply earthy and leathery. This selection also had a slightly sweet attribute that I found quite enjoyable. The whole concoction was very smooth. Each swallow streamed gently down my throat with delightful bliss. No astringency appeared on my taste buds and the aftertaste was equally sweet and pleasing.

In summary, this is a very nice Pu-erh from Teavivre. It’s not the strongest one I have encountered (even after brewing at 212 degrees for eight minutes) but it is among the sweetest and most satisfying that I have experienced. Great flavor with no face-scrunching bitterness.

Flavors: Compost, Earth, Leather, Sweet

Boiling 8 min or more 2 tsp 16 OZ / 473 ML

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1731 tasting notes

Thank You Angel at Teavivre for this sample. This tea was very good. It was sweet in nature and had very little fermentation flavor. It had almost completely cleared as far as fermentation goes. I think I could describe the sweet notes to this tea as dates or plums what have you. This is one I will look into buying a cake of.

I steeped this eight times in a 220 ml gaiwan with 9.5g leaf and boiling water. I steeped it for 5 sec, 5 sec, 10 sec, 15 sec, 20 sec, 30 sec, 1 min, and 2 min. The tea was by no means played out there was plenty left to it but I had had enough caffeine.

Flavors: Sweet

Boiling 0 min, 15 sec 9 g 7 OZ / 220 ML

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2270 tasting notes

I drank this again last night and this morning. I must say I think I have to order it while they are having their sale.

I am finding that I taste so much more in my puerh teas when I let them cool a bit. When they are hot, they are so similar but as they cool I detect more flavors and more delicate nuances. This one developed the wonderful cedar oil flavor that I adored in Mengku Palace Ripened Golden Buds, which is no longer available but was my favorite puerh of all time. Perhaps the elusive flavor is coming from the golden buds.

This is a small beeng which I think is really nice. It makes the price very similar to the one I bought myself for Christmas, which was double the price but also much heavier.
I plan to get this one, the rice-ripened (which I loved and wish came as plain loose leaf and not just as bags!), lots of the plain tuocha, and maybe some rose or chrysanthemum! I think I have until the 20th to decide what to buy on their sale!

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2815 tasting notes

Thank you Teavivre for sending this sample my way!

I was in the mood for some shu this afternoon and hopefully this caffeine will not keep me awake later… instructions say to brew this at 212 F for 3 to 10 minutes? That seemed like a lot to me.

I decided to dump my whole sample in a little yixing and I have been doing steeps for 30 seconds. This is a very nice shu, has pleasant flavors of coffee, cocoa and a fruitiness like dates. This is a very clean tasting tea, without any musty flavors or odors that would signify a bad tea. The reviews on Teavivre’s web site, a couple of people had different opinions and remarked on the fermentation flavor and a mustiness but I didn’t pick this up.

Lately I’ve been wondering about shu pu’erh as it’s fermented with bacterias which might be good (like probiotics) but also aspergillus niger which is a fungus/mold and one I might be allergic to. Right now I don’t notice any bad effects from drinking shu and I know it is supposed to be healthy… so I will keep drinking it anyway.

This is a very good tea. I would definitely consider buying a cake of it for drinking now.

Boiling 0 min, 30 sec 1 tsp 4 OZ / 118 ML

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365 tasting notes

From the Unflavored TTB.

No yixing teapot of my own, so ceramic it is! 5 second rinse. Steeping times: 10, 10, 15, 20, 30, 45, 60, 120.

I’m inexperienced with shu pu-erh. So what did I get? Mostly EARTH. All around. The wet leaf aroma, however, also contained gentle notes of plums and grapes. Such a lovely combination! I kept sticking my nose into the bowl.

At first the color of the liquor was copper, which then deepened to dark orange. The intensity of the flavor throughout the session was basically shaped like a percentile graph. The first infusion was light-bodied and a little astringent, and the earth was muted. The second and third infusions were more developed: full-bodied, flavorful with coffee and bitter notes. These notes in subsequent infusions became softer, and inevitably weakened.

I like this. I wish I were more experienced to get more than just earth and coffee. Also, I think I prefer shu to sheng (is that weird?). Mostly for the taste, but especially for the effect. As soon as I finished the first infusion I felt as if this tea were giving me a hug. And then halfway through the session I felt serene yet energetic. Every time I heard the water boil for the next infusion I ran to the sauce pan like a puppy.

“Weeeeeeeeeeeeeee I like teeeeeeeeeeeeeeeeeeeeeeeea”

Boiling 10 g 3 OZ / 88 ML

Love this review!


Thanks! x3


Mmmmm puerh


Tea hugs. The best.

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2389 tasting notes

Thank you Teavivre for the awesome contest! I won a whole cake of pu-erh and I don’t think many other people would be hoping for a pu-erh among those other amazing teas they could have won! Actually, I’m pretty sure it’s Teavivre’s fault that I’m almost addicted to pu-erh as much as black tea and I REALLY love my black tea. I love that this came wrapped and then in a manila envelope type thing with a string to close it.

Steep #1 // rinse // few minutes after boiling // 2 min steep
It looked like a teaspoon and a half or so of leaves that I broke off. There are hints of gold in these black leaves. At first taste: Oh this is a good pu-erh. I’m already very happy with it! The flavor is already very deep with no astringency – it has hints of the pond flavor when first sipping, but then it’s hints of dark chocolate and even the things I like about coffee. I feel like I’ve tried a pu-erh like this before, probably from Teavivre that tastes very similar. I have sampled a FEW pu-erhs from Teavivre, so it’s tough to tell which one.

Steep #2 // 2 min after boiling // 2 1/2 min steep
Another really lovely cup, of course. More chocolate, more coffee. I really love this pu-erh.

Steep #3 // just boiled // 4 min
I’m surprised at the sweetness of this cup! I didn’t expect a longer steep time to make it sweeter! I think these leaves could keep steeping, and it seems like if it’s a longer steep time it will just keep getting sweeter? It seems like a sweeter pu-erh rather than a deeper, darker tasting pu-erh, if that makes sense. Very delicious! If I had sampled this before I won it for the contest, I probably would have bought it. I think Teavivre’s Fengqing Zhuan Cha Ripened Pu-erh Brick 2006 is still my favorite pu-erh from Teavivre by a tiny bit over this one though.

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